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Lamm
Gargut Menge (kg) Funktion Temperatur
(°C)
Ebene
Dauer (Min.) Ebene
Lammkeule/
Lammbraten
1 - 1.5 Heißluftgril-
len
150 - 170 100 - 120 1
Lammrücken 1 - 1.5 Heißluftgril-
len
160 - 180 40 - 60 1
Wild
Gargut Menge Funktion Temperatur
(°C)
Dauer (Min.) Ebene
Hasenrü-
cken/-keulen
bis zu 1 kg Ober-/Unter-
hitze
230
1)
30 - 40 1
Reh-/Hirsch-
rücken
1,5 - 2 kg Ober-/Unter-
hitze
210 - 220 35 - 40 1
Reh-/Hirsch-
keule
1,5 - 2 kg Ober-/Unter-
hitze
180 - 200 60 - 90 1
1)
Backofen vorheizen.
Geflügel
Gargut Menge Funktion Temperatur
(°C)
Dauer (Min.) Ebene
Geflügelteile je 200 - 250 g Heißluftgril-
len
200 - 220 30 - 50 1
Halbes Hähn-
chen
je 400 - 500 g Heißluftgril-
len
190 - 210 35 - 50 1
Hähnchen,
Poularde
1 - 1,5 kg Heißluftgril-
len
190 - 210 50 - 70 1
Ente 1,5 - 2 kg Heißluftgril-
len
180 - 200 80 - 100 1
Gans 3,5 - 5 kg Heißluftgril-
len
160 - 180 120 - 180 1
Pute 2,5 - 3,5 kg Heißluftgril-
len
160 - 180 120 - 150 1
Pute 4 - 6 kg Heißluftgril-
len
140 - 160 150 - 240 1
Fisch, gedämpft
Gargut Menge (kg) Funktion Temperatur
(°C)
Dauer (Min.) Ebene
Fisch 1 - 1.5 Ober-/Unter-
hitze
210 - 220 40 - 60 1
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